Hazelnut souffle w/sauce

6 Servings

Ingredients

Quantity Ingredient
1½ cup Pineapple, cubed 1-inch
1½ cup Muscat dessert wine
½ pounds Hulled strawberries
½ cup Whipping cream
1½ tablespoon Hazelnut liqueur
Butter
Sugar
¼ cup Toasted & husked hazelnut
1½ cup Milk
½ cup Sugar
¼ cup Unsalted butter
¼ cup All purpose flour
6 Eggs separated, room temp
2 tablespoons Hazelnut liqueur

Directions

For sauce: Combine pineapple and wine in large saucepan over low heat.

Cover and cook until very soft but not mushy, 45 to 60 minutes. Add strawberries and simmer 2 to 3 minutes, stirring and mashing fruit as much as possible. Press fruit mixture through sieve set over bowl.

Transfer puree to saucepan. Place over high heat and reduce to 1 cup, 2 to 3 minutes. Add cream and liqueur and stir constantly 1 minute.

Set sauce aside.

For souffle: Preheat oven to 400 deg. Butter 2-quart souffle dish.

Sprinkle with sugar, shaking out excess. To form collar, cut piece of parchment paper or aluminum foil to fit around dish, allowing 1-inch overlap. Cut paper about 7 inches wide. Fold paper in half lengthwise. Butter and sugar 1 side of paper, shaking off excess.

Surround dish with paper, folded side up and sugared side facing in.

Secure collar with string or straight pins.

Finely mince hazelnuts. Scald milk with sugar and hazelnuts in large saucepan over medium-high heat, 4 to 5 minutes, stirring to dissolve sugar. Melt butter in medium saucepan over low heat. Add flour and whisk 2 to 3 minutes; do not let flour brown. Blend in milk mixture, stirring until smooth and thick. Remove from heat. Whisk in yolks 2 at a time, blending after each addition. Stir in liqueur.

Beat egg whites in large bowl until stiff but not dry. Stir about ¼ of whites into yolk mixture to lighten. Gently fold in remaining whites. Pour batter into prepared dish. Bake until puffed and cooked through, 30 to 35 minutes. Serve souffle immediately. Pass mixed fruit sauce separately.

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